When pickling salted eggs, you should control the ratio of water and salt at about 5:2, and here you should try to make the concocted brine in a saturated state. At the same time, you should not use raw water when making salted eggs, but you should boil it before using it.

Ratio of salt and water when pickling salted eggs

Salted eggs are a kind of simple and nutritious food, and many people usually like to pickle salted duck eggs for consumption at home. When we make salted duck eggs, we must control the ratio of salt and water, which largely determines the flavor of the final salted eggs.

We can control the ratio between water and salt at about 5:2 when making salted eggs, that is to say, for every one hundred milliliters of water, you have to put forty grams of salt, and try to make the brine is in a saturated state.

It is important to note that we can not use raw water from the tap in the production of salted eggs, because there are more bacteria in this water, which may lead to spoilage of eggs in the process of pickling, and the correct method should be to boil the tap water before use.